Whether you’re gluten-free, Paleo, vegan, or just looking for some interesting, healthy recipes to shake up your morning, we’ve got you covered.
Buttermilk Sweet Potato Pancekes with Coconut Whipped Cream
Yields: 16 pancakes
Nutrition: (per pancake) 192 calories, 10.5 g fat, 8.4 g sat fat, 148 mg sodium, 21.3 g carbs, 1.2 g fiber, 3.4 g sugar, 3.7 g protein
1 cup mashed sweet potatoes (sweet potato puree)
1 3/4 cups buttermilk
1 large egg
2 teaspoons vanilla extract
4 tablespoons unsalted butter, melted
1 3/4 cups all-purpose flour
1/3 cup loosely packed brown sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
maple syrup for serving
1 cup unsweetened, flaked coconut
coconut whipped cream
1 can full-fat coconut milk, cold (refrigerated overnight)
1 tablespoon powdered sugar
In a large bowl, whisk together the sweet potatoes, 1 cup of the buttermilk, egg and vanilla extract. Whisk in the melted butter, making sure to whisk constantly so you don’t cook the egg if it’s still warm.
In a smaller bowl, whisk together the flour, sugar, baking powder, soda, cinnamon, cloves, nutmeg and salt. Stir the dry ingredients into the pumpkin mixture until just combined, then stir in the remaining buttermilk until no lumps remain.
Heat a large skillet or electric griddle over medium heat and butter it if desired. Add the pancake batter to the skillet 1/4 cup at a time, slightly smoothing it out if needed. Cook until bubbles appear on the tops of the batter rounds (about 2 minutes or so) and then flip, cooking for another minute or two. Remove and repeat with remaining batter. Serve immediately with maple syrup, toasted coconut and the coconut whipped cream.
Place the coconut in a skillet over low heat. Stir constantly until the coconut begins to turn golden and fragrant. I alternate between shaking the pan and stirring. Remove from the heat and stir for another 30 seconds or so, just so the coconut on the bottom doesn’t burn.
coconut whipped cream
Take the can of coconut milk out of the fridge. Open the can and discard the liquid (use it in a smoothie!), then scoop the firm coconut meat into the bowl of your electric mixer. Beat on medium-high speed until completely whipped and thick. Once thick, beat in the sugar. Set the bowl in the fridge until ready to use.
Peanut Butter- Chocolate Pancakes
Yields: 10-12 pancakes
Nutrition: (per pancake) 221 calories, 12.5 g fat, 3.2 g sat fat, 299 mg sodium, 22.9 g carbs, 3.5 g fiber, 7.4 g sugar, 8 g protein (calculated using unsweetened almond milk, honey, and ½ cup of melted peanut butter)
Difficulty: easy Category: Vegetarian
1.5 cups white whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
1 2/3 cups Almond Breeze original almond milk
1/4 cup creamy peanut butter (I used natural peanut butter)
1 tablespoon honey or agave
1 teaspoon vanilla extract
1/4 cup mini semisweet chocolate chips
(optional toppings: extra melted peanut butter, extra chocolate chips, and/or maple syrup)
In a large mixing bowl, whisk together flour, baking powder and salt until combined. Set aside.
In a separate mixing bowl, whisk together egg, Almond Breeze, peanut butter, honey, and vanilla extract until combined. Pour the peanut butter mixture into the flour mixture, and whisk until just combined. (Be careful not to over-mix the batter.)
Heat a large saute pan over medium-low heat. When hot, lightly spray the pan with cooking spray. Scoop 1/4 cup of pancake batter into the pan for each pancake, then sprinkle 1 teaspoon of chocolate chips on top. Cook until the pancakes start to bubble and the edges begin to set, 1 1/2 minutes. Flip the pancakes over and cook the second side until golden, 1 1/2 minutes. Transfer cooked pancakes to a separate plate. Repeat with the remaining batter.
Serve warm, drizzled with extra peanut butter and chocolate chips (and/or maple syrup) if desired.
Gluten-Free Vegan Pancakes
Yields: 6 pancakes
Nutrition: (per pancake) 143 calories, 12.3 g fat, 2.7 g sat fat, 170 mg sodium, 5.2 g carbs, 2.4 g fiber, 1 g sugar, 4.3 g protein (without toppings, calculated using unsweetened almond milk)
1 cup flour Bob’s Red Mill Gluten Free Flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground flax seed
2/3 cup non-dairy milk
1 tablespoon vanilla extract
1 teaspoon apple cider vinegar
1 tablespoon coconut oil
Make a Flax Egg
Rather than using banana or xanthan gum or eggs to hold these pancakes together (binding is a huge issue in Gluten Free baking), we’re using a ‘flax egg’ which is 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Whisk these together in a bowl and set aside for 5 minutes to thicken.
Prepare the Batter
Add the dry ingredients (flour, baking powder, baking soda, and salt) in a large mixing bowl and toss together with a whisk or fork.
In a separate bowl, add the non-dairy milk and apple cider vinegar to create vegan “buttermilk.” Then add one tablespoon melted coconut oil, vanilla, and finally the ‘flax egg.’ Stir vigorously to integrate these ingredients.
Finally, pour the wet ingredients into the dry and stir together. If we were using gluten-based flour, this is where I would tell you to be careful of over-mixing, which would result in rubbery pancakes. But since there is no gluten, whisk thoroughly until no lumps remain.
Cook the Pancakes
Just like the original pancake recipe, it’s essential that the skillet be very hot to ensure maximum fluffiness. You’ll want to warm a drop of oil in a nonstick pan over medium-high heat. Then, use a paper towel to spread evenly and wipe away the excess.
Test one pancake first. Use a 1/4 cup measurement to create the perfect 4-inch pancake and drop it into the skillet (if you don’t hear a distinct sizzle, the oil isn’t hot enough). Wait approximately 90 seconds for large bubbles to form, then flip and cook for another 60 seconds. If the batter was too thick or thin on this test pancake, feel free to add another 1-2 tablespoons of flour or non-dairy milk, accordingly. Then, continue cooking in 1/4 cup measures until all the batter is used.
Finally, top with blueberries, maple syrup, chocolate, peanut butter, coconut whipped cream, and/or whatever else you love on pancakes.